Lady Baltimore Cake or Cupcakes (with and without rum) - Margaret Ullrich

This time of year makes people yearn for tastes from the past.

I got an e mail from a reader asking for the frosting for a Lady Baltimore Cake.

Happy to help.

If you've never tried it, it's basically a 2-layer white cake with a fancy frosting.
It's similar to Lane Cake.

If you're in a rush, a cake mix will be fine, too.

Nobody will notice the cake with this frosting on it.

I've got two recipes.

One is a fruity frosting with a dash of rum flavouring.

The other frosting has macaroons, without the kick.

You know your family and friends, so choose accordingly.

Both recipes make enough frosting for a 2 layer 8-inch cake 

or a 13 by 9 1/2 inch cake.

If you combine the nuts, fruit etc. with the total bowl of frosting instead of 

with a 1/3 of the recipe, there's enough for 24 cupcakes.

For a garnish on each cupcake:

Sprinkle a bit of the 1/3 Cup chopped walnuts

Cut the 8 maraschino cherries into thirds and place a piece on each cupcake.

Lady Baltimore Frosting with rum flavouring

Place in a large bowl

1/2 Cup chopped raisins

1/2 Cup chopped figs

2 Tablespoons rum flavouring

Set aside for 30 minutes.

Place in a 1 quart saucepan

1/2 Cup water

2 Cups sugar

1/4 teaspoon cream of tartar

Stir over medium heat until sugar dissolves.

Bring to boiling.

Boil without stirring to 242º F on a candy thermometer (medium ball stage).

In a large bowl whip to soft peaks

2 large egg whites

dash salt

While beating steadily,  pour syrup in a steady stream on egg whites.

Add 

1 teaspoon vanilla

a few drops of red food colouring - enough to turn it pink (optional)

Continue beating until frosting stands in firm peaks.

Put 1/3 of the frosting in a small bowl

Stir in the prepared chopped raisins and figs.

Add

1/2 Cup chopped walnuts

Spread on a cake layer.

Top with the second layer.

Spread remaining frosting over the cake top and sides.

Garnish in a decorative border pattern the top of the cake with

8 Maraschino cherries

1/3 Cup chopped walnuts

Lady Baltimore Frosting minus rum flavouring

Place in a saucepan

1 2/3 Cups sugar

1/2 Cup water

1/3 Cup golden corn syrup

Stir over low heat until sugar dissolves.

Bring to boiling.

Cover and boil 3 minutes.

Remove cover.

Boil without stirring to 240º F on a candy thermometer (soft ball stage).

With dampened cheesecloth wipe any crystals from saucepan during cooking.

Remove syrup from heat.

In a large bowl whip until foamy

2 large egg whites

Add 

1/4 teaspoon salt

Whip whites until stiff.

While beating steadily, pour syrup in a steady stream on egg whites.

Add 

1 teaspoon vanilla

a few drops of red food colouring - enough to turn it pink

Continue beating until frosting stands in peaks.

Put 1/3 of the frosting in a small bowl

Stir in

1/4 Cup fine dry macaroon crumbs

1/4 Cup chopped walnuts

8 Maraschino cherries, chopped

Spread on a cake layer.

Top with the second layer.

Spread remaining frosting over the cake top and sides.

Garnish in a decorative border pattern the top of the cake with

8 Maraschino cherries

1/3 Cup chopped walnuts